Ingredients for Cajun Chicken Lasagna
- Lasagna Noodles
- Andouille Sausage
- Boneless Skinless Chicken Breast Half
- 2 tablespoons Cajun seasoning
- Dried Sage
- 1 medium onion, chopped
- 2 celery stalks, chopped
- Red Bell Pepper
- 2 cloves garlic, minced
- 1 (24 ounce) container of Alfredo sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt
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How to Make Cajun Chicken Lasagna
- Preheat oven to 325°F (160°C).
- Bring a large pot of salted water to a boil. Add 1 pound of lasagna noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown 1 pound Italian sausage and 1 pound boneless, skinless chicken breasts. Crumble the sausage as it cooks.
- Add 2 tablespoons Cajun seasoning and 1 teaspoon dried sage to the skillet. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon and set aside.
- Add 1 medium onion (chopped), 2 celery stalks (chopped), 1 green bell pepper (chopped), and 2 cloves garlic (minced) to the skillet. Sauté until tender, about 5 minutes.
- Stir in the cooked chicken and sausage, and 1 (24 ounce) container of Alfredo sauce. Remove from heat.
- Lightly grease a 9x13 inch baking dish.
- Layer 4 lasagna noodles in the bottom of the baking dish.
- Spread half of the meat mixture over the noodles.
- Repeat layers, ending with a layer of noodles.
- Spread the remaining Alfredo sauce evenly over the top.
- Top with 2 cups shredded mozzarella cheese and 1/2 cup grated Parmesan cheese.
- Bake for 1 hour, or until bubbly and heated through.
- Let stand for 15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
7g
Fat
26g
Carbs
10g
